Teddybear's Profile

I agree with you re: the regular shirataki noodles but these were a lot less slimy. I wouldn't use them for pasta and sauce, but they worked in the soup. As someone who used to put away two or three plates of pasta, I was very happy to find them and thought someone else in my position might benefit. À chacun son goût, I guess.

Used these last night in a beef mushroom soup -- and was very happy to discover that they had an excellent texture and taste. So if you are looking for a substitute for egg noodles, these are worth trying. I followed the package directions, rinse, dry, a minute in the microwave and then ten minutes in the broth. And I really did not notice the notorious off-putting smell.

I look forward to your report -- but since she recommends Kraft cheese and pictures a bottle of commercial sauce, I would not get my hopes up too high. But, mcf, of course I sympathize with your condition and hope it turns out well.

Thanks -- I'm going to try again tonight. I used a quarter of a teaspoon in a couple of cups of water, then boiled, boiled, boiled away -- and I do mean away. Then in order to eat I microwaved another serving in some water for about 3 minutes and that worked fairly well.

I usually get good results throwing them in boiling water for about 5 minutes or so.

I am a great fan of kelp noodles. I have found that if I cook them like pasta, ie, throw them in boiling water, they cook up much softer than any other method I've tried. I usually cook them for at least ten minutes, but unlike pasta, more doesn't hurt.

I like my smoked salmon on cucumber slices. Roasted red peppers are always good as are nuts. And if she can't eat the salami what if you put out some sliced roast beef? I really like the Applewood brand. Or some avocado? She could roll up the peppers and avocado in the beef.

My husband has to be very, very careful about salt which means we do most of our celebrating at home. I can only think of one time, quite a while ago, when a chef was willing to make every thing from scratch, including the stock for sauces.

When we do go out, we find Italian restaurants, strange as that might seem, given the cuisine, the most accommodating. Generally he orders fish, plainly grilled. Baked potatoes usually are ok, and salads with dressing on the side, no croutons, cheese etc.